Wednesday, February 13, 2019

Crispy Artichoke Hearts w/ Chipolte Aioli (Whole30)

Artichokes are really having a moment in my house right now. I love love love them but can I be honest... I don't love making the whole artichoke and dealing with the mess of cleaning them. I was determined to find an easier way to enjoy these little gems and these Crispy Artichoke hearts fill my heart with joy! They are so easy to make and they are a great on their own as a snack/appetizer or as a topping for your salad. The options are endless!

Crispy Artichoke Hearts w/ Chipotle Aioli-

1 Bag Frozen Artichoke Hearts
2 Tablespoons Olive Oil
Salt and Pepper

Pre-heat oven to 425 degrees. Toss artichokes in olive oil and salt and pepper. Place on a cookie sheet and bake for 45 min.

Chipotle Aioli-

1 Egg Room Temp (this is v important)
1 Cup Avocado Oil
1 or 2 Chipotle Peppers
1 Splash Red Wine Vinegar
1 Teaspoon Mustard Powder
Juice of 1/2 a Lemon

Put all ingredients in a tall mason jar (make sure that mouth of the jar is large enough for your immersion blender to fit). Put the immersion blender directly over the egg yolk. Turn immersion blender on and slowly lift it up. The liquid will quickly change consistency and become aioli.

xx, Prosecco and Projects

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